The Piña Colada

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 Sure, there are more sophisticated summer drinks, but for sheer petit bourgeois pleasure, nothing beats the Piña Colada. In a flash, it transports you to one of those Caribbean islands wholly owned by a cruise line.

Recipes abound. Here’s mine:
2.5 oz. light rum (what the hell: Bacardi is fine
0.5 oz. Malibu Caribbean Rum with Coconut Liqueur (optional)
1 oz. Cream of Coconut
1 oz. coconut milk
6 oz. pineapple juice
Pour into a mixing glass or any suitable container that's handy .
Fill your intended glass about 2/3 of the way with ice cubes. Put the glass in the freezer to chill. Take the ice and using a Lewis Bag and mallet, crush it into small pieces. Put the ice in a blender, pour in the ingredients, and turn the blender on high for a few seconds. (The blender will crush the ice cubes without your assistance, but helping it along makes the process faster and smoother.)
Open pour into the chilled glass. (I use a hurricane glass.) if you filled the glass with ice cubes 2/3 of the way, you should end up with a perfect pour.
Garnish with pineapple and a Maraschino cherry. (Go for the bright red kind, not the fancier Luxardo cherry. The presentation is better.)

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